I like pecans. They are expensive but worth it, unlike some other things I've tried. I especially like them toasted. So when I saw this in the Southern Living cookbook I'm working through, I knew I would like to make them for home fellowship, a safe place to bring things that, if I made them at home, I would be the only consumer of. I halved this recipe since these nuts are so dang expensive, but here it is in the full format.
3 cups pecan halves
1/2 cup sugar
1/4 cup water
1 tbsp instant coffee granules
1 tsp ground cinnamon
dash salt (how do you halve a dash of salt? I did a sprinkle)
Spread pecans in an ungreased 10x15 jelly roll pan. Bake at 350 for 10 minutes, stirring after 5 minutes (I only did 9, and should have only done 8 because a few of them burned and I had to throw them out).
Combine remaining ingredients in a saucepan. Cook over medium-low heat until sugar and coffee dissolve, stirring often. Add pecans, and cook 3 minutes, stirring constantly. Remove from heat.
Spread pecans in ungreased pan. Bake at 300 for 15 minutes, stirring every 5 minutes (I only did 10 because they looked perfect at that point). Cool completely; store in airtight container.